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Name: Corn Farrotto
Prep time: 30 min
Total time: 30 min
Yield: 0
Cuisine: Asian
Ingredients: 1 1/2 cups fresh corn kernels; 1/2 cup minced onion; 1 tablespoon olive oil; Fine sea salt; Farrotto; 1 cup regular or semi-pearled farro; Fine sea salt; 3 tablespoons olive oil; 1/2 cup minced red onion; 1/3 cup 1/4~doublequote cubes red or yellow bell pepper; 1 cup fresh corn kernels (cut from 1 ear); 1 cup finely grated Parmesan; Freshly ground black pepper; 1/2 cup chopped tomato; 2 tablespoons chopped fresh basil

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INGREDIENTS

1 1/2 cups fresh corn kernels
1/2 cup minced onion
1 tablespoon olive oil
Fine ; sea salt
Farrotto
1 cup regular or semi-pearled farro
Fine ; sea salt
3 tablespoons olive oil
1/2 cup minced red onion
1/3 cup 1/4~doublequote cubes red or yellow bell pepper
1 cup fresh corn kernels ; (cut from 1 ear)
1 cup finely grated Parmesan
Freshly ; ground black pepper
1/2 cup chopped tomato
2 tablespoons chopped fresh basil

INSTRUCTIONS

Corn Pur?e

Combine corn, onion, oil, and a pinch of salt in a medium saucepan. Cook over low heat, stirring occasionally, until onion is softened and translucent, 6-7 minutes (do not brown). Add 2 cups broth, increase heat to high, and bring to a boil. Reduce heat to medium-low and simmer gently, uncovered, until corn is softened and cooked through and liquid is reduced by half, 20?25 minutes. Let cool slightly. Transfer mixture to a blender and pur?e until smooth (when pur?eing hot liquids, start with the lid slightly ajar to release steam; cover with a kitchen towel to catch any splatters).

Strain pur?e through a sieve into a 2-cup heatproof measuring cup. Add more broth, if needed, to measure 1 1/3 cups. Set aside.

Farrotto

Bring 2 cups broth, farro, a pinch of salt, and 1 cup water to a simmer a large saucepan. Cook until farro is tender, 30-45 minutes (semi-pearled farroer will cook faster than regular). Drain; return to pot.

Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until just beginning to soften, about 3 minutes. Add bell pepper and corn and cook, stirring occasionally, until vegetables begin to brown, about 5 minutes longer; keep warm.

Add corn pur?e to farro and cook over medium heat, stirring occasionally and adding more broth by 1/4-cupfuls if dry, until farrotto is very creamy, 5-6 minutes. Stir in cheese. Season with salt and pepper.

Stir tomatoes and basil into vegetables.

Divide farrotto among bowls. Top with vegetable mixture, dividing equally. Serve immediately.

Read More http://www.bonappetit.com/recipes/2012/09/corn-farrotto#ixzz2CUif7pnf

NOTES

Alert editor

Corn Farrotto

1 1/2 cups fresh corn kernels 
1/2 cup minced onion 
1 tablespoon olive oil 
   Fine sea salt
   Farrotto 
1 cup regular or semi-pearled farro 
   Fine sea salt
3 tablespoons olive oil 
1/2 cup minced red onion 
1/3 cup 1/4~doublequote cubes red or yellow bell pepper 
1 cup fresh corn kernels (cut from 1 ear)
1 cup finely grated Parmesan 
   Freshly ground black pepper
1/2 cup chopped tomato 
2 tablespoons chopped fresh basil

Corn Pur?e
Combine corn, onion, oil, and a pinch of salt in a medium saucepan. Cook over low heat, stirring occasionally, until onion is softened and translucent, 6-7 minutes (do not brown). Add 2 cups broth, increase heat to high, and bring to a boil. Reduce heat to medium-low and simmer gently, uncovered, until corn is softened and cooked through and liquid is reduced by half, 20?25 minutes. Let cool slightly. Transfer mixture to a blender and pur?e until smooth (when pur?eing hot liquids, start with the lid slightly ajar to release steam; cover with a kitchen towel to catch any splatters).
Strain pur?e through a sieve into a 2-cup heatproof measuring cup. Add more broth, if needed, to measure 1 1/3 cups. Set aside.
Farrotto
Bring 2 cups broth, farro, a pinch of salt, and 1 cup water to a simmer a large saucepan. Cook until farro is tender, 30-45 minutes (semi-pearled farroer will cook faster than regular). Drain; return to pot.
Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until just beginning to soften, about 3 minutes. Add bell pepper and corn and cook, stirring occasionally, until vegetables begin to brown, about 5 minutes longer; keep warm.
Add corn pur?e to farro and cook over medium heat, stirring occasionally and adding more broth by 1/4-cupfuls if dry, until farrotto is very creamy, 5-6 minutes. Stir in cheese. Season with salt and pepper.
Stir tomatoes and basil into vegetables.
Divide farrotto among bowls. Top with vegetable mixture, dividing equally. Serve immediately.

Read More http://www.bonappetit.com/recipes/2012/09/corn-farrotto#ixzz2CUif7pnf

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Nutrition

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Serving Size: 1 recipe (687g)
Recipe Makes: 1

Calories: 921
Calories from Fat: 420 (46%)

Amt Per Serving		% DV

	Total Fat 46.7g	62 %
	Saturated Fat 19.9g	99 %
	Monounsaturated Fat 19.5g
	Polyunsanturated Fat 4.7g
Cholesterol 88mg		27 %
Sodium 10893.9mg		376 %
Potassium 1450.3mg		38 %
Total Carbohydrate 86.6g		25 %
	Dietary Fiber 12.7g	51 %
	Sugars, other 73.9g
Protein 52.1g		74 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 921

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